Beetroot and Butternut Squash Panzanella

butandbeet

butternbeet

Serves 4

500g beetroot cut into chunks (fresh)

1/2 butternut squash peeled and cut into chunks

2 tsp dried italian herbs

3 tbsp olive oil (extra virgin or hazelnut for extra taste)

200g bread torn into chunks

2 garlic cloves, chopped finely

1 red chilli, chopped finely

3 tbsp red wine vinegar

1 red onion thickly sliced

handful of chopped fresh basil

50g -100g baby leaf salad (peppery for more flavour)

 

1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.

2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.

3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.